Crispy Glazed Tofu With Bok Choy

Pressing tofu helps extract liquid so it cooks up perfectly in this healthy Chinese tofu recipe. Look for plum sauce — a sweet-and-sour condiment — near other Chinese sauces in most supermarkets. Serve with steamed brown rice.

Prep/Cook Time: 35 Minutes, Servings: 4

Ingredients

• 1 14-ounce package extra-firm water-packed tofu, drained
• ¼ cup plum sauce
• 3 tablespoons ketchup
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon Shao Hsing rice wine
• 2 teaspoons canola oil plus 1 tablespoon divided
• 3 scallions trimmed and cut into 2-inch lengths
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 4 baby bok choy quartered lengthwise
• ¼ cup water
• 1 teaspoon toasted sesame seeds

Directions

1. Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally and set on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.
2. Meanwhile, whisk plum sauce, ketchup, soy sauce and rice wine in a small bowl and place near the stove.
3. Cut the pressed tofu into ¾-inch cubes and place near the stove.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallions, garlic and ginger; cook, stirring, for 30 seconds. Add bok choy and cook, turning, until bright green, 1 to 2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer everything to a plate. Wipe the pan dry.
5. Return the pan to medium-high heat, add the remaining 1 tablespoon oil and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Add the sauce; cook, stirring, until the tofu is well coated, 1 to 2 minutes. Serve with the bok choy, sprinkled with sesame seeds.

© Dotdash Meredith. All rights reserved. Used with permission.